Sriracha is not a Japanese condiment actually, it's from Thailand. See the Wikipedia article about it So it's not used in Japanese cooking really. That doesnt mean you can't use it for bentos - use as you would a hot sauce or ketchup, but try just a little at first since it is quite spicy!

Sriracha would be a great topping for bibimbap! If you're substituting it for gochujang in other dishes, you may need some adjusting to match the heat levels. If it's added for flavor at the end then you're probably fine, but if it's a major component of the sauce, like with dak bokkeum tang, you'll probably need to play with the recipes.

(It's been a long time since I used sriracha, but I remember it being really spicy, while the gochujang I can find is comparatively mild. Maybe someone here has experience with substitutions?)

(It's been a long time since I used sriracha, but I remember it being really spicy, while the gochujang I can find is comparatively mild. Maybe someone here has experience with substitutions?)

I'd agree that sriracha is spicier than the readymade bibimbap sauces I've tried and there's a lot more garlic, I think you need to really like the heat kick of the sriracha for the substitution to work. But it could be that the sriracha I know is less spicy than what you've tasted.

Interestingly (to me, anyway) the sriracha that is ubiquitous in North America - with a Rooster on the front - is rather different to the one I see most in London - which has a flying goose symbol.
There's a thorough taste comparison here:http://hotsaucedaily.com/2009/01/05/flying-goose-sriracha-sauce-part-2/
It suggests that the UK sourced sauce (Flying Goose) is perhaps better as an alternative bibimbap topping than the US made Rooster sauce as it is sweeter. And I agree with the article about the depth of flavour, a little goes a long way - you don't have to add that much!
More about the US sauce herehttp://www.nytimes.com/2009/05/20/dining/20united.html
I really enjoyed this article, I wouldn't have known about it if esperanza hadn't asked about sriracha.

on the front of my bottle there is a peakock or phoenix and it says "sriracha hot chili sauce phoenix, tuong ot cay con phung"... I don't know what kind of sriracha it is :-)

Tuong ot seems to be hot sauce in Vietnamese

We may be discussing sauces made in three countries - flying goose from Thailand (although it does get used in many of London's Vietnamese restaurants), cock brand, sorry should have said Rooster brand,(I'm sure Freud would have had something to say about that!) from the USA and this Pheonix brand from Vietnamhttp://www.ld-enterprise.com/images/sriracha_pic3.gif

I've no idea how it compares in heat or sweetness to the others though... you'll have to let us know!

today I tried sriracha on some plain tofu (I was in a hurry...) and OMG it is spicy!I have to figure out different way of using it ;-) But it didn't taste so much like garlic... by the way, I found this recipe for a gochuchang substitute: do you think it could work? http://blog.fatfreevegan.com/2006/02/vegan-bibimbab.html

today I tried sriracha on some plain tofu (I was in a hurry...) and OMG it is spicy!I have to figure out different way of using it ;-) But it didn't taste so much like garlic... by the way, I found this recipe for a gochuchang substitute: do you think it could work? http://blog.fatfreevegan.com/2006/02/vegan-bibimbab.html

Personally, I'd blend a little of the sriracha with the miso rather than add cayenne pepper, paprika and sugar - although a little extra sugar may tame the chili taste.
I don't use plain gochujang on bibimbap, but a readymade bibimbap sauce. I've replicated this sauce for myself by adding rice vinegar, grated garlic, sugar and sesame oil to gochujang and blending it all together. The sriracha includes (probably) all of these except the sesame oil. Perhaps you could try a few drops of sesame oil to a miso and sriracha blend and see how that goes.
Gochujang and miso blend very well together, I have to admit I've yet to try blending miso and sriracha. I'd try it now if I could, unfortunately we've run out at home... sorry!

When I have to cut down the spice (when my husband or other people are going to be eating what I cook) I mix sriracha with some soy sauce and lime juice. It is one of my favorite marinades/dipping sauces for just about anything.

Just noticed that the sriracha lining the neck/shoulder of the bottle has turned a lighter color than the rest of the sauce. Does this mean that sauce is going off? Should I toss it and get a fresh bottle?

Tasting it wouldn't help because this is my hubby's bottle and I find it too hot for my delicate taste buds. I mentioned the color difference to him, but since he has an iron stomach, he thinks that anything that isn't growing blue fuzz is still fresh.

Just noticed that the sriracha lining the neck/shoulder of the bottle has turned a lighter color than the rest of the sauce. Does this mean that sauce is going off? Should I toss it and get a fresh bottle?

If not noticeably lighter than the lightening shown, then just do what the bottle says and shake well before using.
If the lighter colour is more 'disturbing' than that in the photo then disregard this advice (my husband says he's never seen this sauce actually discolour, if it did, he'd chuck it out)

I think this would work nicely. You could substitute the sriracha for the cayenne and paprika like Loretta suggested. I would recommend keeping the sugar in the recipe, and perhaps adding a few drops of sesame oil if you think the sauce needs more complexity. I'll have to try this too!

The only thing I use sriracha for is spicy tuna handroll. I learned this from watching the sushi chef at I place I used to frequent (I stopped going after I learned the secret...haha!) Mix chopped up raw tuna with a little mayo to coat them, then add sriracha and hot sesame oil. Add a little at a time and keep tasting. After a few trials, you'll know your formula. Other than that, you can use the sauce on omelet and rice.

I once threw together bibimbab and didn't have time to go buy gochujang. I made a nearly perfect substitute from very dark miso (I think it had brown rice in it), sriracha, and a little sugar and water.

I use it mostly in sauces - spaghetti, stir-fry, whatever nameless dish that uses a cornstarch-based sauce I throw together with what's on hand, etc. I also mix a bit in with quinoa (before cooking, not after.) I've been thinking about trying it in fried rice, too.

If you taste your sauce and it's too hot, just let it cook a while longer.